How to make it
Preheat the oven to 375˚F. Heat a small pan over medium heat. Add the fennel seeds, cumin seeds, and caraway seeds. Toast the spices until fragrant then remove them from the pan.
Heat a cast iron skillet over medium heat. Add in the onion and garlic and sauté until the onion turns translucent. Then add the lamb to the pan. Cook and crumble the lamb until it is cooked through. Add in the salt, smoked paprika, ground cumin, Aleppo chili flakes, cinnamon, Lee Kum Kee Sriracha Chili Sauce, and the toasted spices to the lamb. Mix until combined then add in the fire roasted tomatoes, water, and spinach. Mix until the spinach wilts. Cover the pan and simmer the mixture on low heat for 10 minutes.
Remove the cover from the pan and use a spoon to create 6 divots in the mixture. Crack each of the eggs into each of the divots. Season the eggs with salt and pepper. Place the pan into the oven and bake for 7-10 minutes until the egg whites are cooked and the yolks are still soft.
Remove the pan from the oven and garnish with cilantro. Enjoy!